Cajun chicken and quinoa
Chef DefneKitchen Studio chef · October 17, 2026Cajun-spiced chicken is tossed with quinoa cooked in stock, apricots, lentils and soft red onions.
Calories are an AI estimate, for information only.
Ingredients · 10
4 servingsTap what you already have; add the rest to your list in the app with one tap.
- Chicken breastsSkinless, bite-sized4
- Cajun seasoning1 tbsp
- Quinoa100 g
- Hot chicken stock600 ml
- Dried apricotsSliced100 g
- Ready-to-use Puy lentils (250 g pouch)½ pack
- Olive oil1 tbsp
- Red onionsCut into thin wedges2
- Spring onionsChopped1 bunch
- CorianderChopped
Method · 3 steps
- 1
Set the oven to 200°C (180°C fan). Coat the chicken pieces in the Cajun seasoning, spread in one layer in a roasting tin and bake for 20 minutes until cooked through. Set aside.
- 2
While the chicken bakes, simmer the quinoa in the stock for 15 minutes until tender, stirring in the apricots and lentils during the last 5 minutes. Drain, then toss with the chicken in a large bowl.
- 3
Meanwhile, soften the red onions with the oil in a big frying pan over gentle heat for 10-15 minutes. Fold them into the quinoa with the spring onions, coriander and seasoning, and mix well.
